Food recipes
Moroccan Pancakes
Moroccan Pancakes Ingredients: wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate...
Moroccan Pancakes
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Add all the ingredients to the flour (Moroccans use whole wheat flour) and mix well.
Put Step 1 in the refrigerator and let sit for 30 minutes.
Lightly oil or butter a well-heated frying pan.
Cook the pancake and once it bubbles, flip it over.
Cook the other side well and it's done.
Moroccans eat them with honey, but I eat it with salad.
It's so chewy and delicious!
This time, I filled the ones shown in the picture above with Korean japchae.
It's not bad at all!
Ingredients:
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
Directions:
Add all the ingredients to the flour (Moroccans use whole wheat flour) and mix well.
Put Step 1 in the refrigerator and let sit for 30 minutes.
Lightly oil or butter a well-heated frying pan.
Cook the pancake and once it bubbles, flip it over.
Cook the other side well and it's done.
Moroccans eat them with honey, but I eat it with salad.
It's so chewy and delicious!
This time, I filled the ones shown in the picture above with Korean japchae.
It's not bad at all!